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Get Kuay Tiaw Pad Thai Recipe from Food Network
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A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor.
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This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for Thai carrot salad with peanuts is a perfect balance of sweet and spicy with hints of garlic and curry in the dressing.
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Quickly marinated in an Asian-inspired spice mixture, this pan-roasted pork loin is tender, juicy and delicious.
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This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.
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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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Surprise that special someone with vanilla-scented shrimp over saffron-basil couscous.
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Get Chow Mein Recipe from Food Network
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This soup is not only pleasing to the palate, but to the eye as well. The subtle heat of the curry powder is the perfect foil to the carrot's sweetness and the mussel's musky brine.
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A very colorful, refreshing summer salmon dish that is full of flavor and a great way to use your garden tomatoes.
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Get Simple Roast Chicken with Gravy Recipe from Food Network